Roast pea eggplant and bird’s eye chili in cast iron pan over med heat, set aside. In a small pot, heat oil, add prahok over medium-low heat, stir constantly until the mixture is bubbly. Add California chili powder, mix well, and continue stirring until paste is uniform without sticking to utensils.

Add the top part of the coconut cream (the top ½ can of can). Stir constantly until the mixture turns into red oil. Add lemongrass paste, sugar and continue stirring until most of the water is dehydrated. Crush 5 kaffir lime leaves and add to the sauce, mix well. Add pork, turn the heat to med-high, stir occasionally to prevent burning on bottom of the pot.